Mediterranean Glory Bowl combines health benefits with flavorful roasted zucchini, pomegranate, avocado, feta, chicken sausage, and lime juice. 

Halloooo.

We are officially heading into the holidays!!  WoOp wHoO!! I love them.  Starting with Halloween, then Thanksgiving, happiest at ChristmasThyme, wrapping up with a New Year’s Celebration.

Our Mediterranean Glory Bowl is a seasonal recipe; pomegranate season. I have a sentimental love for pomegranate and to a fault may include them in one too many recipes.  Thanks for hanging in there with me.

Ingredient Breakdown

I have a favorite holiday dip/salsa recipe that I prepare every year.  Pomegranate, Zuchinni & Avocado Salsa is Mediterranean flavor love…in it’s GLORY.  Thus the name of this Lunch Bowl.  I added sweat Italian chicken sausage and farro for a burst of protein.

I’ve bragged on Farro before.

I was studying the bulk bins at my local Whole Foods Market looking for something different.  I was charged up to discover that Farro is packed with goodness. 

Here are a few Farro ‘features’ if you will:

• Farro is one of the oldest cultivated grains and has been consumed for over 5000 years.
• With 8 grams of protein and 7 grams of fiber per cooked cup, Farro is an energy power house.
• Because it’s a complex carb, Farro breaks down slowly, helping to stabilize your energy over longer periods of time.
• Farro is high in B vitamins and minerals, especially Magnesium which has been said to ease tension and menstrual cramps.
• And the best part, Farro tastes great and is super versatile to use.  I think you’ll love it’s slightly chewy nutty flavor.

Now combine all those health benefits with the pop of fresh oregano roasted zucchini, sweet pomegranate, creamy avocado, sharp feta, savory chicken sausage, with a generous squeeze of lime juice.  Mediterranean Glory Bowl for breakfast, lunch or dinner for me!!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Mediterranean Glory Bowl

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 350kcal

Ingredients

• 2 sweet Italian chicken sausages
• 2 zucchini cut into ½” dice
• 1 Tbl. olive oil
• 1 tsp. fresh oregano chopped
• ½ tsp. sea salt & freshly cracked pepper
• ⅓ cup red onion finely diced
• 1 avocado cut into ¼” dice
• ½ cup pomegranate arils
• 3 Tbl. crumbled feta cheese
• 1 lime
• 2 cups salad greens
• 1 cup farro prepared according to package instructions

Instructions

• Preheat oven to 400 degrees.
• Toss zucchini with olive oil, oregano, and salt & pepper. Spread in a single layer on a baking sheet, along with sausages. Roast, tossing once, until golden brown, about 25 minutes.
• Meanwhile, prepare farro according to package instructions.
• To prepare bowl make a bed of salad greens and cooked farro. Add a spoonful of each remaining ingredient, including sliced sausage. Squeeze lime juice over top.

Notes

Serving size = 1/4 recipe. 9 WW Pts+ per serving.

The post The Best Mediterranean Glory Bowl appeared first on Lemony Thyme.

Avocado, Cilantro & Lime Farro Salad {with Fresh Veggies}.

I must admit I’ve become a bit smitten with Farro.  I was studying the bulk bins at my local Whole Foods Market looking for something different.  I was charged up to discover that Farro is packed with goodness. 

Here are a few farro ‘features’ if you will:

• Farro is one of the oldest cultivated grains and has been consumed for over 5000 years.
• With 8 grams of protein and 7 grams of fiber per cooked cup, Farro is an energy power house.
• Because it’s a complex carb, Farro breaks down slowly, helping to stabilize your energy over longer periods of time.
• Farro is high in B vitamins and minerals, especially Magnesium which has been said to ease tension and menstrual cramps.
• And the best part, Farro tastes great and is super versatile to use.  I think you’ll love it’s slightly chewy nutty flavor.

While I love farro warm in place of rice or couscous, it is really great cold as part of a salad.  It has a wonderful texture that is slightly chewy and really leaves you feeling satisfied.  This Avocado, Cilantro & Lime Farro Salad with Fresh Veggies made a wonderful lunch for a couple of my ‘healthy choices’ workmates and myself.

I chose to add a variety of fresh veggies in a nice mix of colors and crunch.  And the avocado, cilantro & lime dressing added a nice flavor punch.  If you haven’t discovered fabulous farro, give this recipe a try.  I think you’ll love it.  Enjoy!

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Avocado, Cilantro & Lime Farro Salad {with Fresh Veggies}

Author Libby with Lemony Thyme

Ingredients

• 1 cup farro cooked according to package instructions (yield = 2 cups cooked)
• 2 cups diced fresh veggies such as zucchini, summer squash, scallion, tomato, radish
• 1 avocado
• 1 lime juice & zest
• ½ cup fresh cilantro leaves chopped
• salt & pepper to taste

Instructions

• Prepare Farro according to package instructions; drain and cool to room temperature.
• Dice fresh veggies and reserve.
• Mash avocado with lime juice and zest, stir in fresh cilantro.
• Combine farro, diced veggies, avocado mixture. Season with salt and pepper to taste.

The post Avocado, Cilantro & Lime Farro Salad {with Fresh Veggies} appeared first on Lemony Thyme.

I had my heart set on Fried Rice.  Having no rice in the house was just a minor set back. Introducing Shrimp Fried Farro.

Welcome Winter Thyme 2014.  Today is our second straight day of snowbound living for the second time this year.  We live in the sunny south, where the peaches grow and our people are as sweet as our tea.  We’re not accustomed to waking up to this, although I must say it’s quite beautiful.

I’ve always said one of the things I love most about living in Georgia is that we enjoy all four seasons.  Albeit our Summers are longer and our Winters are shorter, we still wait in anticipation for the daffodils to peak through the bare ground each Spring and have some of the prettiest Fall foliage imaginable.  I will not complain about the snow, especially when the temperatures will be in the 50’s tomorrow.  Instead I will embrace the food already in my fridge and pantry and be thankful for a little creative energy.  The kind that turns out Shrimp Fried Farro.

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Shrimp Fried Farro

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 3/4 cup farro
• 1/2 tsp. salt
• 2 cups water
• 3-4 slices bacon cut into 1/4-inch thick strips
• 1 small onion diced
• 1 carrot diced
• 1/2 cup frozen green peas
• 10-12 frozen peeled & deveined medium shrimp thawed
• 2 eggs
• 1 Tbl. sesame oil
• 1 Tbl. soy sauce
• black pepper

Instructions

• Combine farro, salt and water in a medium sauce pan. Bring to a boil, then cover and reduce to a simmer. Continue cooking for 20-25 minutes until tender. Allow to cool to room temperature.
• In a large skillet, cook bacon over medium heat until browned. Add onion and carrot; sauté for 5 minutes. Add in peas, shrimp and 2 cups cooked farro. Stir fry to heat through.
• Make a well in the center. Add in sesame oil. Crack eggs into well and scramble. Drizzle soy sauce over farro mixture. Stir fry to combine all ingredients. Season with black pepper to taste.

Notes

Serves two as a meal. Would serve 4 as a side dish.

The post Shrimp Fried Farro appeared first on Lemony Thyme.

Shrimp & Summer Vegetable Farro Salad.

Farro.  Do you know it?  I just discovered this beautiful grain and am a bit smitten.  Besides it’s slightly nutty flavor and wonderful texture which I adored, it’s also high in fiber and packed with vitamins and magnesium (which has health benefits of it’s own, especially for women).  Now combine Farro with fresh summer veggies and protein packed shrimp and you’ve got a power meal that will keep you satisfied.

Did I mention how versatile Farro is?  You can use it in place of rice and pasta, served warm or cold.  It’s flavorful on it’s own (unlike Quinoa, which to me needs a little flavor love).  I brought this Shrimp & Summer Vegetable Farro Salad to the office for lunch today to share with my ‘healthy meals buddy.’  Sheeee loved it!  Look for it in your grocery store in the rice, quinoa, orzo, couscous isle (one of my favorite isles).

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Shrimp & Summer Vegetable Farro Salad

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 101kcal

Author Weight Watchers slightly adapted

Ingredients

• 3/4 cup uncooked pearled farro
• 3/4 tsp. salt divided
• 2 cups water
• 1/2 lb. medium shrimp peeled & deveined
• 2 ears of corn kernels removed (about 1 cup)
• 3/4 cup diced zucchini
• 10-12 cherry tomatoes sliced
• 1/4 cup fresh chopped basil
• 1 shallot minced
• 1/4 cup fat-free plain Greek yogurt
• 1/4 cup low-fat mayonnaise
• 1 Tbl. apple cider vinegar
• freshly cracked pepper

Instructions

• Combine farro, 1/4 tsp. salt and water in a medium sauce pan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender, about 20-30 minutes. During the last 3 minutes, add shrimp and continue cooking until shrimp are pink and cooked through. Drain and allow to cool slightly.
• Meanwhile, in a small bowl combine dressing ingredients: yogurt, mayonnaise, vinegar, 1/2 tsp. salt and pepper.
• Combine corn, zucchini, tomatoes, basil, and shallot with farro/shrimp and dressing. Cover and chill for at least 30 minutes.

Notes

Per Serving (1 cup Farro Salad) = 5 WW Pts+

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